• 介绍： 微有芳香气味，灼烧味。可燃，自燃点436℃。久贮可受空气中氧化而成苯甲醛，故有苦杏仁气味。易溶于丙酮，溶于醇、醚及氯仿，微溶于水（1份苯甲醇可溶于40份水）。有刺激性。天然存在于素馨花香油；伊兰伊兰油；月下香油等物质中，以游离态或酯类形式存在。

• 熔点： -15.4℃

• 沸点： 205.4℃

• 比旋光度： n20/D 1.539 (lit.)

• 外观： 透明无色液体

• 溶解性： 溶于水，易溶于醇、醚、芳烃。

• 储存条件： 2-8℃

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 6. [4.3] Ke Qin et al."Metabolic engineering of Escherichia coli for high-level production of benzyl acetate from glucose."Microbial Cell Factories.2024 Dec;23(1):1-14

• 5. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924

• 4. [IF=5.2] Limei Xie et al."Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods."Foods".2024 Jan;13(5):685

• 3. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746

• 2. [IF=4.1] Sujin Zheng et al."Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC–MS."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;:

• 1. [7.425] Ying Xu et al."Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry."FOOD RESEARCH INTERNATIONAL

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *